Fresh Mango Cupcakes, Revisited

by Urvashee on July 2, 2012 · 9 comments

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One of my earliest posts was a recipe on fresh mango cupcakes made vegan. It surprises me that after so many posts,  “mango cupcakes” is still the top keyword search that leads people to my blog. Truthfully, I was never really satisfied with that first recipe. The cakes were really moist but reminded me a little of corn muffins. I’ve been wanting to revisit the mango cupcake for a while now but had been putting it off.

Luckily, the Hindustan Times (Delhi) contacted me and gave me the perfect excuse to experiment and rework it. They were looking to feature my mango cupcakes as part of an article on summer fruit ideas. Yay! Another publication! The recipe you see here was first published in the June 8th, 2012 edition of the paper.

At first, I tried to keep the cupcakes eggless but use milk and butter instead of the other vegan ingredients. My proportions did not work out so well and those cupcakes went right into the trash. Besides having an issue with the rise, I still had the same problem as last time. Like the last time, I had put mango puree in the batter also. I realized that baking mango puree was what was giving it that corn muffin taste and did little to provide any mango flavor.

So I made the cupcakes again, this time using eggs and skipping the mango in the batter. I decided to reserve the mango only for the filling. Much better! I only wish I had some mango extract because then I would have put it into the butter cream as well. It’s not easy to find in a regular grocery store, but I have seen it online as well as at Indian grocery stores. I used vanilla extract but if you really want to pack in the mango flavor, it may be worth seeking out the extract.

FRESH MANGO CUPCAKES

yield: 12 cupcakes

For the cupcake batter:
1 1/4 cup all purpose flour
pinch of salt
1 1/4 tsp baking powder
3/4 cup sugar
6 Tbs unsalted butter
1 egg
*2 tsp vanilla extract
3/4 cup milk

Preheat the oven to 350°F and line a muffin tin with cupcake liners. Sift together the flour, salt, and baking powder. Beat the butter and sugar until light and fluffy. Add the egg and vanilla to the butter mixture and mix until combined. Alternate adding the milk and dry ingredients to the egg mixture. Mix each addition only until just combined. *Fill the cupcake liners to 2/3 of the way. Bake at 350°F for 15-18 minutes or until a skewer comes out clean. Cool cupcakes on a cooling rack.

For the filling:
*1/2 cup fresh mango puree
*4 tsp sugar
1 Tbs lime juice
1/2 Tbs corn starch mixed with 1 Tbs cold water

Combine the puree, sugar, and lime juice in a pot and heat it over medium heat until it bubbles. Add the corn starch and water mixture a little at a time while stirring. Once the mixture thickens, remove the filling from the heat and transfer to another bowl to cool.

For the frosting:
1 cup unsalted butter, cubed
2 1/2 cups of powdered sugar
*2 tsp vanilla extract

Whip the butter cubes in an electric mixer on medium speed for about 5 minutes. Stop in the middle to scrape down the sides. Reduce the speed to low and gradually add the sugar. Add the vanilla and whip again on medium speed for 3 minutes, stopping once to scrape down the sides.

For the assembly:
pairing knife
pastry bags with star shaped tip
orange, yellow food coloring.
paintbrush or toothpick

Using a small paring knife, cut out the center of each cupcake at about a 45 degree angle so that you have cut out a cone shape. Add the filling into the hole using a spoon or pastry bag.Remove the bottom part of the cone and replace the top on the cupcake. To create a two tone effect frosting, apply food coloring to the inside of a pastry bag using a paint brush. Then, carefully drop the buttercream to the bag.

*Recipe Notes and Tips
You can change the extract flavor in the cake or buttercream. Mango extract will enhance the mango flavor or try a nut extract such as almond. One mango can yield up to 1 cup of puree depending on the size of your mangoes. You may want to adjust the amount of sugar in the filling depending on the sweetness of your mango. Use an ice cream scoop to evenly distribute the batter in your cupcake liners.

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{ 7 comments… read them below or add one }

Paula July 3, 2012 at 6:14 pm

Congratulations on having these featured in the Hindustain Times. I think it was a great idea to reserve the mango for the filling (though obviously a lot of people liked your original version too). Love how you frosting these.

Rob W. July 7, 2012 at 7:55 pm

How much milk is used? It’s omitted from the ingredient list.

Dessarts July 8, 2012 at 1:29 pm

Oh I am so sorry! Thanks for pointing that out. It’s 3/4 cup and has been corrected above.

winnie April 5, 2013 at 5:24 am

can i used the self raising flour?

Dessarts April 6, 2013 at 9:21 pm

Self rising flour has baking powder in it so I’m not sure if this will make the cupcakes rise too much. You can try it but I would use less of the baking powder from the recipe. Maybe half? You would have to test it.

Mama B @ My Edible Journey April 11, 2013 at 12:41 pm

Just pinned these so I can make them for a banquet next week. Thanks!

Hitomi June 2, 2013 at 11:50 pm

Making these right now for a coworker’s birthday tomorrow. They sound delicious! I hope mine turn out yummy!

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